Paul prefers salty foods over pretty much anything else. Ever since I made pickles last year, Paul has been craving more. This weekend was his weekend!
The cucumbers, dill and garlic gets layered in the jar and a boiling mixture of water, vinegar and salt gets poured over it.
photo includes a standard sized coffee cup so you can get the scale of the jars
The recipe we use isn't sealed, so they have to be stored in the fridge. I'd like to can the next batch, so we can store them in our root cellar. I hear that canned pickles is a whole different ball game. Any advice?